*  Exported from  MasterCook  *
 
                           PIZZA MARGHERITA (EW)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   lb           Pizza Dough
                         Semolina or cornmeal for
                         -dusting
    1       tb           Olive oil, preferably
                         -extra vergin
      1/2   c            Tomato Sauce
    2       oz           Mozzarella, cheese, sliced
                         -1/8 inch thick
                         Salt & freshly grund black
                         -peppr to taste
      1/2   c            Loosely packed fresh basil
                         -leaves (1 small bunch),
                         -thoroughly rinsed
      1/4   c            Freshly grated Parmesan
                         -cheese
 
   Place a pizza stone, baking tiles or an inverted
   baking sheet on the bottom or on the lowest rack of a
   cold oven; preheat for 30 minutes to 500 degrees F or
   the highest setting.
   
   Place dough on a lightly floured surface and pat into
   a disk.  Use a rolling pin or your hands to roll or
   stretch the dough into a circle that is 1/4 inch thick
   and 10 to 12 inches in diameter.  Tranfer to a
   semolina or cornmeal dusted pizza peel or inverted
   baking sheet.
   
   Brush the dough with a little of the olive oil to the
   edge.  Spread tomato sauce over the dough to within
   1/2 inch of the edge. Distribute mozzarella slices
   over the tomato sauce and season with salt and pepper.
   Arrange basil leaves over the mozzarella, reserving a
   few for garnish if you wish. Sprinkle with Parmesan.
   Drizzle with the remaining olive oil. Carefully slide
   the pizza onto the heated pizza stone and bake for 6
   to 8 minutes, or until the bottom is crisp and browned
   and the top is bubbling. Garnish with the reserved
   basil leaves, if desired.
   
   Entered by: Diane Pahl (1:2410/120) Recipes from:
   Eating Well, The Magazine of Food and Health (tm) ISSN
   1064-16399
  
 
 
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